1 - 9"    chocolate crumb pie crust
1 pkg. (102g)   chocolate mousse
1/2 cup    cold milk
250g     cream cheese, softened
1 cup     miniature marshmallows
1/4 cup     coarsely chopped, toasted almonds
1 square     semi-sweet chocolate
1/2 tsp.     shortening
 

• Whip Mousse with milk until stiff.
• Cut softened cream cheese into chunks and add to the mousse while whipping. Continue to whip until no cheese lumps remain.
• Spoon mousse/cream cheese mixture into pie shell. Smooth the top.
• To decorate: sprinkle top of mousse cheesecake with marshmallows and almonds. Melt chocolate with shortening over low heat. Drizzle over marshmallow and almond topping.
• Refrigerate until firm, minimum 2 hours.

Serves 6 - 8